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portuguese biscoites

  

Ingredients:

3 cups of sugar

6 cups of pancake flour

7 cups of flour

12 eggs

3 sticks of butter

3 tablespoons of Crisco Baking Sticks

2 teaspoons of baking powder

1 teaspoon of baking soda

2 teaspoons of lemon zest

2 teaspoons of vanilla extract

Crack the eggs into the electric mixer bowl. Add the sugar and mix for 7-10 minutes on medium speed. While mixing, melt the butter in in a saucepan or in a microwave. Get a big bowl and add the flour and pancake flour together. Also put the baking soda and baking powder. Mix the dry ingredients. Once the butter done, add to the flour. After the eggs and sugar are mixed, add the vanilla extract and lemon zest. Now collide the ingredients into the big bowl which contained the dry ingredients. Mix it with your hands until combined. Pre-heat the oven to 350 degrees. Get 2 tablespoons of flour and spread it across your cooking area. With a cookie dough roller, flatten the dough and get a cookie cutter. cut circles for even sizes and roll them. Connect the two sides and gently put it on your cookie sheet. Bake for 25 minutes or until golden brown. ( the minutes depend on how big they are)

Malassadas - Portuguese Fried Dough

1 Box of Pillsbury Hot Roll Mix

2 eggs

1 cup of milk

1 lemon peel grated

salt

1/2 cup of Hot water

1 pack of yeast

1 tablespoon sugar

1 40oz bottle of vegetable oil

1 cup of granulated sugar.

Dissolve yeast in the hot water and sugar. Wait until it's fermented. Takes a few minutes.

In a large mixing bowl mix flour, 2 eggs, milk, lemon, salt. Mix with clean hands to knead the dough until mixed very well. Add the yeast mixture.

Cover with a clean dish towel and let sit for an hour to rise.

After it has risen heat oil to 350 degrees or test with small piece of dough.

Grab a handful of raw and shape it into a small round shape. Almost like making a pizza dough. Place the dough into the hot oil. It should brown in a couple minutes only. Carefully turn them to cook on other side for a couple minutes. Place dough onto tray lined with paper towels or paper bags to absorb excess oil.

Sprinkle granulated sugar over them on both sides.

Fettuccini Carbonara Recipe

Ingredients:
5 teaspoons of extra virgin olive oil
4 shallots, diced
1 large onion cut into think strips
1lb bacon cut into strips
1 clove of garlic, chopped
16 oz package fettucinni pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup of shredded parmasan cheese
salt + pepper to taste

Instructions:
Heat oil in a large heavy saucepan over medium-high heat. Saute shallots until softened. Stir in onion and bacon and cook until bacon is browned. Stir in garlic. When bacon is about half done, remove from the heat. Bring large pot with salted water to a boil. Then add the pasta. Cook for ten minutes. Drain and place in medium bowl.
In a medium bowl, whisk together egg yolks, cream, and shredded parm. Pour the bacon mixture over the pasta. Then stir the cream mixture. Season with salt and pepper.

Barley Risotto with ham and mushrooms



Ingredients:

3 tablespoons of unsalted butter
2 medium shallots sliced
1 1/2 cups quick cooking barley
1 teaspoon of fennel seeds (optional)
1/2 a teaspoon of Kosher salt
1/2 a teaspoon of freshly ground pepper
10 ounces of cremini or white mushrooms
1/2 a teaspoon of minced fresh rosemary
1/2 a cup of dried white wine
2 cups of low-sodium chicken broth
1 cup of diced ham steak
1/2 of grated parmesan cheese
1/4 cup of chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat. Add the shallots and cook until just soft. When 2 minutes pass, add the barley and fennel seeds (if used). Also add the the salt and pepper for flavor and cook. Stir until barley is lightly toasted. When 4 minutes past, add the mushrooms, rosemary, and the wine. Keep stirring until the mushrooms are soft and the wine is absorbed for about 3 minutes. Add the broth and bring it to a simmer. Cover the saucepan and reduce the heat to medium-low. Cook until the barley is tender and almost all of the liquid is absorbed. Stir 8-10 minutes. Add the ham, parmesan, and parsley. (if not seasoned enough, add salt and/or pepper.

jumbo stuffed shrimp

This is my all time favorite sea food dish. 

Ingredients:

2 sticks of butter
1/2 of lemon
4 sleeves of Ritz Crackers (or a box)
2 pounds of shrimp
1/2 a cup of milk

 First, you will devein and slit the shrimp.Then put in a bowl with 1/2 a cup of milk and put to the side. Now, you will make the stuffing. Melt 2 sticks of butter into a cup. Blend the 4 sleeves of Ritz Crackers into the food processor. Now add the butter to the crackers. Squeeze the lemon into the bowl with the crackers. Drain the milk from the shrimp and pat lightly with a paper towel. Get a pan and spray Pam (optional). Stuff the shrimp with the stuffing and lay them on the pan. Bake the shimp for 20 minutes. Enjoy!